We are mighty proud of them! The letters of MomsRising fell apart on me, but I was able to Krazy-glue a couple pieces and voila! :) I used the inside of the pumpkin to make a sancocho -- a Cuban white bean and pumpkin stew. See recipe below.

Directions: De-seed pumpkin and cut pieces in 1/4-inch cubes. You will make approximately 2 cups.

Boil the pumpkin in 5 cups of water. Drain can of beans and add beans.

While the beans are cooking, prepare the sofrito, which by the way, I use as my base sauce for everything from beans to lasagna. Put the oil in a large frying and set it on medium-high heat. Put in the onion and garlic and stir and fry for a minute. Now put in the poblano pepper and cilantro, turn the heat down to medium and stir for a minute. Put in the cumin and stir once, then add the tomato sauce and bring to a simmer. Turn the heat to low and simmer very gently, stirring now and then, for 10 minutes.

Add the salt and the sofrito to the pot. Stir and bring to a simmer until all the flavors are blended. Enjoy!

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